How to Bind Soups

Name: How to Bind Soups
Ingredients: 2 tablespoons Butter; 2 tablespoons All-purpose flour; 6 cups Soup (cream soup or puree) (Prepared and simmering)

A classic technique to prevent separation in cream soups and purees by creating a roux.

Ingredients

2 tablespoons Butter
2 tablespoons All-purpose flour
6 cups Soup (cream soup or puree) (Prepared and simmering)

Instructions

1In a saucepan over medium heat, melt the butter until it is bubbling.
2Add the flour to the melted butter. Stir constantly with a whisk until the mixture is smooth and forms a paste (roux). Cook for about 1 minute, stirring constantly, to cook out the raw flour taste.
3Gradually add the roux to the boiling soup, stirring constantly to prevent lumps from forming. Continue stirring until the soup thickens slightly and is smooth.
4If desired, simmer the soup for a few minutes after adding the roux to ensure it is fully incorporated and the soup is thickened to your liking. Stir occasionally.